As a chef it is important to use cheap cuts of meat and making something spectacular and tasty. Growing up in remote rural areas where oxtail was not recognised as eatable meat. When I got into the industry it fascinated me that oxtail was one of the cheapest and most delicious types of meat and is easy to manipulate.
I never thought that oxtail can be prepared in so many ways and I accepted the challenge of experimenting with all the various methods. Oxtail is an inspirational dish as it not constrained to one method. This skill I obtained in the culinary Industry I applied and mastered in the preparation and execution of the dish. I am excited about presenting a cost effective dish that will reflect a more flavourful taste and will be a pleasant surprise to any who follow this recipe.

Method

Oxtail:

• Trim the oxtail fat and keep it aside.

• In a pot sauté the onion and garlic until soft, do not let it brown.

• Add the oxtail and whole pepper corn into the pot.

• Roughly chop the celery and add to the oxtail along with a teaspoon of Bovril.

• Add water into the pot, about 1⁄2 and let it simmer for 2-3 hours until its tender.

• Roast the bone into a pre-heated oven of 180 ̊C for about 15 minutes until they brown. Do this with the tomato paste to give it a nice burnt flavour.

Waterkloof Circumstance Merlot 2013 - Light cassis, sour plums and some floral aromas greet and entice the nose. Elegant, bright acidity with juicy fruit on the palate. Great length with fine tannins on the finish. Pairs well with duck and lamb dishes